Singapore Style Chili Prawns is a bold and flavorful dish inspired by the famous Singapore Chili Crab. This version uses prawns instead of crab, making it easier to prepare while still delivering the same rich, spicy, sweet, and tangy flavors. With its aromatic sauce and tender prawns, this dish is perfect for weeknight dinners or special gatherings.
What Makes This Dish Special
- Quick to prepare — ready in under 25 minutes
- Uses simple ingredients
- Rich, well-balanced sauce
- Flexible spice level
- Perfect with rice, noodles, or bread
Ingredients You’ll Need
For the Prawns
- 500g prawns, cleaned and deveined
- 1 tbsp oil
- Pinch of salt
For the Chili Sauce
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, finely grated
- 2 tbsp chili paste or sambal
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp vinegar or lime juice
- 150 ml water
- 1 egg (optional, for silky texture)
Step-by-Step Cooking Guide
1. Prepare the Prawns
Dry the prawns with a paper towel. Season lightly with salt.
2. Sauté Aromatics
Heat oil in a pan. Fry onion, garlic, and ginger until fragrant and slightly golden.
3. Add Chili Base
Stir in the chili paste and tomato paste. Cook for 1–2 minutes to intensify flavor.
4. Add Liquid Ingredients
Pour in water, soy sauce, sugar, and vinegar or lime juice. Bring to a gentle simmer.
5. Add the Prawns
Add prawns and cook until they turn pink and opaque, usually 3–4 minutes.
6. Optional: Add Egg
Crack an egg into the sauce and swirl gently to create a silky, creamy finish.
7. Adjust Taste
Add more sugar for sweetness, more lime for tanginess, or more chili for heat.
8. Serve
Serve hot with steamed rice, noodles, or crusty bread to soak up the sauce.
Tips for Perfect Chili Prawns
- Do not overcook prawns — they become tough
- Use large prawns for the best texture
- Adjust spice level by increasing or lowering the chili paste
- Add a splash of fish sauce for deeper umami
- For thicker sauce, simmer a few extra minutes
Variations You Can Try
- Creamy Chili Prawns — add 2 tbsp coconut milk
- Extra Spicy Version — add fresh chopped chilies
- Sweet Chili Prawns — reduce chili paste and increase sugar slightly
- Vegetable Mix — add bell peppers or onions for more texture
Common Mistakes to Avoid
- Cooking sauce too fast — flavor needs time to blend
- Adding prawns too early — they may overcook
- Using too much vinegar — dish becomes overly sour
- Not frying chili paste enough — flavor becomes raw and harsh
Nutritional Breakdown (Approx. per serving)
- Calories: 270
- Protein: 30g
- Carbohydrates: 18g
- Fat: 8g
FAQ
1. Can I use frozen prawns?
Yes. Thaw completely and pat dry before cooking.
2. Is this dish very spicy?
It can be mild or spicy depending on how much chili paste you add.
3. Can I make the sauce thicker?
Simmer longer or add a teaspoon of cornstarch mixed with water.
4. What can I serve this with?
Rice, noodles, bread, or even fried mantou buns.
5. Can I store leftovers?
Yes. Keep in the refrigerator for up to 2 days and reheat gently.